Lunch

Carpaccio of Beef Ribeye with Charred Shallot Ash & Herb Oil

Name: Carpaccio of Beef Ribeye with Charred Shallot Ash & Herb Oil
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 2 servings
Ingredients: 8 oz sushi-grade beef ribeye (center cut), trimmed; 3 medium shallots (3 oz), thinly sliced into rings; neutral oil for frying (about 1 cup, mostly discarded); 1/4 cup California walnut oil (or extra-virgin olive oil); 2 tbsp fresh tarragon leaves; 1 tbsp fresh chervil leaves (or additional tarragon); 1 tbsp fresh flat-leaf parsley; 1 tsp Dijon mustard; 1 tbsp fresh lemon juice; 2 tsp black garlic powder (or finely minced black garlic, 1 tsp); 1 oz microgreens or peppery sprouts (arugula, mustard, or radish); fleur de sel; cracked black pepper; 1/2 tsp aged balsamic vinegar

Pristine, sushi-grade beef ribeye sliced wafer-thin on a freezing plate, dressed with a delicate herb and California walnut-oil emulsion, black garlic powder, crispy fried shallots that shatter between your teeth, and peppery microgreens. Each element earns its place—refined and raw, a study in texture and restraint.

781cal per serving 26gprotein 14gcarbs 71gfat 20min prep 12min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this